Physical Characteristics of Three Types of Muscles with Different Aging Times

The demand for premium beef continues to increase along with changes in the lifestyle of upper middle class, increasing tourists and expatriates from abroad. Local cattle usually cannot produce beef, but aging can improve quality meat. This study aimed characterize physical (pH, cooking loss, water holding capacity, tenderness) bali different times. used three types muscles, which is Longissimus dorsi, Gluteus medius, Semitendinosus aged ± 3 years body weight 350 kg. Samples were at cold temperatures 1, 21, 42 days. A completely randomized design a 3x3x4 factorial was this study. Least Square Means test applied if data obtained significantly different. results showed that muscle produced relatively same properties, except loss. dorsi muscles 21 days show best ofmeat tenderness.